This is the perfect marriage between cake and pastry - it is a showstopper that will bring raves. Use soft sweet apples (such as Golden Delicious and McIntoshe) and a tarter firm variety, for the best flavor. Note: this must be prepared a day ahead. You may replace cranberries with blueberries or use all apples - as long as your pan is all full of fruit.If you are in a hurry, use prepared pie dough or sugar cookie dough to line the pan. This is basically a springform pan lined with dough and tons of fruit. You line the pan with pastry, dump in the apple cranberry filling; bake it and at the end,  pour on this sauce or 'glue' and then refrigerate it. Totally stupendous. Once chilled - the result is tall wedges of solid fruit in a pastry crust. Use a really sharp serrated knife to cut. And shhhh....if you are in a hurried, you can substituted packaged pie dough mix to line the pan.

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Est. 1997